Remote Cooking Systems and Methods

ABSTRACT

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

CROSS-REFERENCE TO RELATED APPLICATIONS

This patent application is a continuation of U.S. patent applicationSer. No. 12/790,764, filed May 28, 2010, now issued as U.S. Pat. No.8,931,400, which in turn claims the benefit under 35 U.S.C. §119(e) ofU.S. Provisional Patent Application Ser. No. 61/213,306, filed May 28,2009. These disclosures are hereby expressly incorporated by referenceas part of the present disclosure as if fully set forth herein.

FIELD OF THE INVENTION

The present invention relates to temperature monitoring systems andmethods, such as for food preparation.

BACKGROUND INFORMATION

In many heating processes such as food preparation and cooking, thetemperature of the item or material being heated is of criticalimportance in obtaining a suitable or desired result. In cooking, forexample, the temperature of the food plays a role, often determinative,in the degree to which the food is cooked. The temperature itself may beindicative as to degree to which the food is cooked. The degree to whichthe food is cooked is not only relevant to the taste of the food, as maybe desired by the person consuming food, but also highly relevant to thesafety of the food. To this end, for example, the U.S. Department ofAgriculture (USDA) has issued guidelines establishing food temperaturesat which it considers the food, e.g., beef, poultry, pork, etc. to beadequately cooked to sufficiently destroy microbial or other biologicalcontaminants in the food so as to be generally safe to eat. In addition,the temperatures necessary to provide a desired degree of cooking ortaste (e.g., rare, medium, well-done) are generally known.

For this purpose, food thermometers may be used to measure thetemperature of the food. A drawback of standard food thermometers isthat one is required to be physically present at the location the foodis being cooked in order to view the temperature of the food displayedby the thermometer. This inconveniently prevents the user from attendingto other activities and/or requires the user to return to the cookinglocation to monitor the progress of the cooking. If the user does notreturn in time, the food may be overcooked.

Devices that remotely monitor the temperature of the food being cookedare known. However, known devices have several drawbacks. First, suchdevices require specialized equipment including a first unit located atthe location the food is being cooked, and a second unit locatedremotely from the food cooking location. The use of two specializedunits incurs increased costs. Further, known devices have limitedflexibility in use and limited programmability.

SUMMARY OF THE INVENTION

The present invention provides temperature monitoring systems andmethods whereby the temperature status of an item or items may bemonitored and/or controlled from a location that is different from thelocation at which the item is located. In various embodiments, thetemperature status may monitored and/or controlled via communicationbetween a first unit located at or near the location at which the itemis located, and a second unit located at a different location. The firstunit may include or be operatively connected to one or more temperaturesensors by which the temperature(s) of the item(s) is determined.Temperature information is then transmitted to the second unit, which isrelayed to a user by visual or other indication.

The heating parameters of the item may be entered, programmed orselected by a user using the second unit. The second unit may thendetermine various heating characteristics of the item, such as, by wayof example only, heating time. The second unit may utilize thetemperature received from the first unit to update the status andheating characteristics on a real-time or near real-time basis. Inadditional embodiments, heating parameters may be set, modified oraltered by a user utilizing the first unit, which communicates thisinformation to the second unit. The second unit then may adjust orupdate its programming and its determination of the heatingcharacteristics and status of the item.

In various embodiments, the second unit is a computer or computerizedelectronic device that is not specific to heating applications or thefirst unit, but has the necessary existing hardware, firmware and/orsoftware capabilities so that a heating application, e.g., a program orcomputer application, may be installed and executed, on a temporary orpermanent basis, and to communicate with the first unit. Examples ofsuch devices include, but are not limited to, smartphones (BLACKBERRY,IPHONE, etc.), computers (desktop, laptop, etc.), handheld computingdevices, and other portable computerized devices (PDA, IPAD, IPOD,etc.). In these embodiments, only the first unit and temperature sensorsneed be provided and/or purchased by the user, and a softwareapplication installed on the user's existing (or otherwise acquired)second unit. Thus, the cost of a second unit, from both themanufacturing and purchasing perspective, is avoided.

Such second units also provide flexibility in the software applicationbecause it can take advantage of the existing capabilities of the secondunit. Such capabilities may include, by way of example only, storingand/or downloading (e.g., Internet) information such as multimedia forpresentation or playback to the user, and the ability to easily alter orupdate the software application itself and the information stored in thesecond unit utilized by the application. Further, where the second unitis portable, the user may move to other locations and/or attend to otheractivities and remain updated as to the status of the item. To where theuser may move and remain updated from the first unit is limited only bythe built-in communication capabilities of the second unit. Inembodiments where the second unit has multiple communication modes,e.g., wireless, Bluetooth, internet, etc., these may be utilized and/orselected as needed or desired so that the second unit may receive thetemperature information from the first unit.

Certain embodiments of the invention may be used for food preparation,such as for cooking or heating food. In such embodiments, the status ofa food being cooked is monitored and/or controlled from a location thatis different from the location at which the food is being cooked. Morespecifically, the status of the food is monitored and/or controlled viacommunication between a first unit located at or near the location atwhich the food is being cooked, and a second unit located at a differentlocation. In such embodiments, the user may select the cookingparameters for the food using the second unit, which then determines thecooking characteristics of the food. The user may then attend to otheractivities while the food is cooking, and may monitor the temperatureand/or status of the food on the second unit. Yet further, the secondunit may notify the user when the food is done so that the user canlocate to the cooking equipment and turn it off or otherwise remove thefood from the cooking device. In yet additional embodiments, if the userwishes to cook the food more, the user can update one or more cookingparameters on the first unit, which transmits those updated parametersto the second unit, which updates the cooking characteristics. The usercan then proceed to another location and be re-notified when the food isdone cooking in accordance with the newly entered parameters.

Other objects and advantages of the present invention will becomeapparent in view of the following detailed description of theembodiments and the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic view of an embodiment of a cooking system in usein accordance with present disclosure.

FIG. 2 is a front perspective view of an embodiment of a remote unit inaccordance with present disclosure.

FIG. 3 is another front perspective view of the remote unit of FIG. 1.

FIG. 4 is a top view of the remote unit of FIG. 1.

FIG. 5 is a rear perspective view of the remote unit of FIG. 1.

FIG. 6 is a rear perspective view of the remote unit of FIG. 1 with theunit handle in an extended position.

FIG. 7 is a side view of remote unit of FIG. 1 with the unit handle inanother extended position.

FIG. 7A is a schematic view of the interior of the remote unit of FIG.1.

FIG. 8A is schematic of a first mode of the user interface of anembodiment of a control unit in accordance with the present disclosure.

FIG. 8B is schematic of a second mode of the user interface of thecontrol unit of FIG. 1.

FIG. 8C is schematic of a third mode of the user interface of thecontrol unit of FIG. 1.

FIG. 9A is schematic of a fourth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 9B is schematic of a fifth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 9C is schematic of a sixth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 9D is schematic of a seventh mode of the user interface of thecontrol unit of FIG. 1.

FIG. 10A is schematic of a eighth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 10B is schematic of a ninth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 10C is schematic of a tenth mode of the user interface of thecontrol unit of FIG. 1.

FIG. 11 is schematic of a eleventh mode of the user interface of thecontrol unit of FIG. 1.

DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

In FIG. 1, a food item 5 is being cooked or heated by a cooking device10. The term “food item” is intended to encompass any item that may beingested, including, without limitation, for example, food and drink andother ingestible items, such as, for example, medicines, and is notlimited to any particular items. In FIG. 1, the cooking device 10 isshown as a gas or propane grill. However, it is contemplated that thecooking device 10 may be any mechanism by which food may be heated orcooked, including, without limitation, for example, a barbeque, an openfire (e.g., a campfire), an oven (indoor or outdoor), a microwave, aninfrared heating device, or other types of cooking or heatingmechanisms. Further, it is not intended that the manner in which thefood item is cooked or heated is limited in any manner. For example, inaddition to grilling, it is anticipated that the food may be roasted,baked, broiled, boiled, steamed, barbequed, smoked, poached, cooked, orheated in any other manner that is known or may become known.

A temperature sensor 30 is used to determine the temperature of the fooditem 5. The temperature sensor 30 may be a temperature probe, such asthose that are currently known and available. Such probes are availablefrom multiple sources, such as Cooper-Atkins Corporation of Middlefield,Conn. The probe may be a thermistor-type temperature sensor, athermocouple-type sensor, or another type of sensor as may be known orbecome known.

The sensor 30 has a sensing portion 32 at a distal end that contacts oris inserted into the food 5 and senses the temperature, and a cable 35that provides the information or signal from the sensor 30. A sensorconnector 38 is located at a proximal end of the sensor 30 forconnecting the sensor 30 to another component and transmit thetemperature information or signal to that component. The cable 35 andconnector 38 may also be used to supply electrical current to thesensing portion 38. For example, in a thermistor-type sensor, anelectrical current, usually a small current, is supplied to the probe30.

In FIG. 1, the sensing portion 32 and/or cable 35 are of sufficientlength so as to extend from the food cooking inside the grill 10 to theexterior of the grill 10. Specifically how the sensor 30 extends fromthe interior to the exterior depends to some extent on the configurationof the cooking device. In FIG. 1, the cable 35 extends between the grillcover 10 and the grill base 14. However, depending on the cooking device10, the sensing portion 32 and/or cable 35 may extend through an openingin the cooking device 10 or by other means. The sensing portion 32and/or the cable 35 may be flexible or bendable so that it can beconfigured as desired to be located at the appropriate location forsensing the food temperature and extend to the exterior of the cookingdevice 10.

The sensor 30 is constructed so that it may sense the temperature of thefood 5 at a desired location. For example, it may be desired to sensethe temperature of an internal portion of the food. In such embodiments,the sensing portion 32 is constructed so that it may be inserted intothe food an appropriate distance to measure the temperature at thedesired location. For example, the sensing portion 32 may contain apiercing portion 40 configured to pierce the food via a cutting orpiercing shape, e.g., a needle shape. The temperature may be sensed atthe location of the piercing portion 40. In further embodiments, thesensing portion 32 contains one or more indicia 42 indicating the depththat the sensing portion 32 is inserted. These depth indicators 42 canassist a user in positioning the sensing portion 32 at the desired depthor location.

In the embodiment of FIG. 1, the sensor 30 is formed of materials thatcan withstand the environment in which they operate. For example, in agrill environment, the materials can withstand the heat of a propanegrill, which can reach 700° F. or more. The sensor 30 may also beexposed to food products (e.g., grease) and environmental elements,e.g., rain, dust, etc. For example, the sensing portion 32, or at leasta portion thereof, may be made of steel (e.g., stainless steel) oranother metal or high temperature material, and may be compatible withfood so as not to contaminate or otherwise affect the food 5. The cable35 may be covered or reinforced with heat and environment resistantmaterials, e.g., Kevlar or metal braiding. Those skilled in the art willunderstand what materials to use for the intended environment and how tomake the sensor 30 sufficiently durable.

It should be understood that while FIG. 1 shows a temperature probe, anysuitable temperature-sensing device may be utilized. For example, aninfrared temperature-sensing device could be used. It may be desirable,for example, to measure a surface temperature of the food rather thanthe temperature of a specific point or an internal portion of the food.Further, though a cable is shown for transmitting the temperatureinformation, other modes of transmission may be used, e.g., wireless orinfrared transmission.

As shown in FIG. 1, a first unit or remote unit 100 receives thetemperature information or signal from the sensor 30 and determines,utilizing that information or signal, the sensed temperature of the food5. The remote unit 100 then communicates that temperature to a secondunit or control unit 200, whose structure and function is described infurther detail below. In FIG. 1, the remote unit 100 is located ingeneral proximity to the food 5 being cooked and/or the cooking device10 so that it may be connected to the cable 35.

As shown in FIGS. 3 and 5-7, the remote unit 100 has a receptacle 120that receives the connector 38 of the temperature sensor 30. Thereceptacle 120 conducts or otherwise relays the information or signalfrom the temperature sensor to the remote unit 100 for temperaturedetermination. In the embodiment shown, the connector 38 and receptacle120 are a headphone jack type connection. Such a removable or detachableconnection permits the user to remove and replace the sensor 30, such aswhen, e.g., the sensor 30 breaks or another type of sensor 30 is desiredto be used. As will be appreciated by those of ordinary skill in theart, though, the connector 38 and receptacle 120 may take any form ofconnection between the temperature sensor 30 and the remote unit 100. Inembodiments where there is a wireless connection between the two, theconnector 38 and receptacle 120 may be a wireless transmitter/receiver,such as, for example, an infrared transmitter and receiver. In yetfurther embodiments, there may be a direct or hard-wire connectionbetween the sensor 30 and the remote unit 100.

In other embodiments, the remote unit 100 may have more than onereceptacle 120 or sensor connection so that more than one sensor 30 maybe used at one time. Alternatively, two sensors may connected to theremote unit using one cable 35 and receptacle. In such embodiments, theremote unit 100 determines the sensed temperature of each sensor 30 andcommunicates those temperatures to the control unit 200. For example,two sensors 30 may be used to sense the temperatures of separate fooditems 5 being cooked, which may require different cooking temperaturesfrom each other. Accordingly, the food items may be cooked in separatecooking devices 10. Alternatively, multiple sensors 30 may be placed indifferent parts of a single food item to monitor the temperature in morethan one location. The use of multiple temperatures may assist in thedetermination of whether the food item as whole is cooked or heated asdesired.

The remote unit 100 determines the temperature sensed by the sensor 30by any suitable techniques that are currently known of may become known.For example, when using a thermistor-type sensor 30, the temperature isdetermined by correlating the electrical resistance or change inresistance of the material in the sensor that changes with temperature(e.g., by measuring voltage or current passing though the sensor 30) toa temperature of the material. In a thermocouple-type sensor, thetemperature is determined by correlating the voltage or change involtage across the sensor 30, which changes with temperature, to thetemperature of the sensor 30. Those of ordinary skill in the art shouldunderstand how to determine the temperature of the food item usingtemperature sensors as contemplated by the invention.

The remote unit 100 comprises a case 110 that encloses the internalcomponents of the remote unit. The case 110 may be of any suitablematerial and construction, as will be appreciated by those in the art.The case 110 may be constructed to provide relative durability of theremote unit 100 in the operating environment. For example, in case ofuse of the remote device 100 with a grill 10 as depicted in FIG. 1, thecase 110 may be constructed to resist the heat encountered due toproximity to the grill, e.g., 130° F. or more. The case may also beconstructed to resist environmental exposure such as water (e.g., rain),dust, etc. and food exposure (e.g., grease). The case 110 may also beconstructed to resist impact or drops. Many known materials are suitablefor this purpose, such as, for example, impact resistant or hardenedplastics, metals, polycarbonates, composite materials such ascarbon-fiber materials, etc. Those of skill in the art will understandhow to construct the remote unit 100 for suitable durability in theoperating environment.

The remote unit 100 may include a handle 130 to facilitate carrying,placement or storage of the remote unit. As shown in the Figures, thehandle 130 has a bent, hooked or C-shaped configuration so that it maybe removably, hangingly placed, e.g., hanging from the grill coverhandle 16. The handle 130 is movable from a folded position as shown inFIG. 5, to an unfolded or extended position as shown in FIGS. 1 and 6.As seen in FIG. 6, the case 110 may contain a recess 132 to receive thehandle 130 in the folded position so that the handle 130 issubstantially flush with the case. The handle 130 is rotatably connectedto the case 110 by a hinge 135. The handle 130 may be rotated or placedinto multiple positions between a completely folded position (FIG. 5)and a completely extended position. For example, in FIG. 7, the handle130 is rotated into a position that supports the remove unit 100 in apartially upright position on a base 50, similar to a picture frame. Thehandle 130 may be maintained in a desired position by use of detents inthe hinge 135, the rotational friction of the hinge 135, or by othermeans as will be understood by those of ordinary skill.

Those in the art should appreciate that the handle 130 may take manydifferent forms, shapes and configurations. For example, in someembodiments the handle 130 is fixed in one position. In yet otherembodiments, the handle 130 may be movably connected to the remote unit100 by means other than a hinge. For example, the handle 135 may beslidingly connected to the remote unit so that it may be slid from aretracted or closed position to an extended or open position. Thoseskilled in the art will appreciate the various configurations ofconnections and movement of the handle that may be utilized in thepresent invention.

The case 110 may contain one or more cavities 142, 145 facilitating thestorage and carrying of the sensor 30. As seen in the Figures, cavities142 receive the cable 35 and cavity 145 receives at least a portion ofthe sensing portion 32. In this manner, the cable 35 and/or sensingportion 32 are maintained in compact condition with the remote unit 100.

The remote unit 100 may contain a user interface 150 that displaysinformation to the user and/or allows the user to control variousfunctions of the remote unit 100. For example, the user interface 150may display the current sensed temperature 155 of the food, as shown inFIG. 1. The interface 150 may also display the desired temperature orset temperature 155 of the food as shown in FIG. 2. In some embodiments,the user may alter the set temperature on the remote unit. This may bedone by various methods, as will be understood by those of ordinaryskill in art, such as, e.g., by entering the temperature on a keypad orusing an up button 156 or down button 157 on the interface. When a userpresses the up or down buttons 156, 157, the remote unit 150 raises orlowers, respectively, the set temperature, e.g., by a predeterminedinterval, such as, for example, five degree increments. The remote unitmay then communicate the new set temperature to the control unit 200 asdescribed further below.

The user interface 150 may contain additional functionality as desired.For example, as seen in FIG. 2, the user interface 150 contains a poweror on/off button 159, which the user can use to turn the remote unit 100on and off. In yet further embodiments, the user can use the powerbutton 159, or alternatively, other means that one of ordinary skill inthe art will understand, to activate or deactivate a standby mode inwhich the remove unit 100 continues to operate but dims or deactivatesthe display to conserve power. The power button 159 may indicate, bycolor, intensity or otherwise, the power state of the remote unit 100,as will be understood by those in the art.

As those of ordinary skill will appreciate, the user interface 150 mayhave various different configurations. For example, the buttons 156,157, 159 or keypad may be mechanical or electromechanical in nature,e.g., switches. The temperature display 155 may be, for example, an LED,LCD, plasma or other type of display. In some embodiments, the userinterface, or parts thereof, may be a touch sensor or touch screeninterface, as is known, where the temperature display 155,keypad/keyboard, buttons 156, 157, 159 and other controls are virtual innature and may be altered or modified. In such embodiments, for example,the user could toggle between the current sensed temperature 155 of thefood and the set temperature 155 by touching the display, e.g., thetemperature 155. In yet further embodiments, the remote unit 100 can dimor turn off the user interface 150 after a predetermined interval ofnon-use or in a power conservation mode, and then reactivate theinterface 150 upon the user touching the interface 150.

As seen in FIG. 7A, the operation of the remote unit 100 is controlledby one or more processors 170. A power supply 172 supplies power theprocessor(s) 170, the receptacle 120, and a communication unit 174 viapower connections 181, 183 and 185, respectively. Communication betweenthe processor 170, receptacle 120 and communication unit 174 take placesplace via communication lines 187, 188, respectively. Suitableprocessors 170 include, but are not limited to, processors availablefrom Texas Instruments Inc. (TI MSF430) of Dallas, Tex. Further, inorder to use the remote unit 100 with certain control units 200, anidentification or authentication chip 176 may be utilized so that thecontrol unit 200 will recognize and communicate with the remote unit100. For example, where the control unit 200 is an Apple Inc.(Cupertino, Calif.) product, e.g., an IPHONE, IPAD, IPOD, ITOUCH, etc.,the remote unit 100 may contain an Apple identification chip.Communication between the processor 170 and authentication chip 176takes place via communication line 189.

The power supply 172 may include or be operatively connected to anysuitable power source sufficient to supply power to the remote unit 100.In some embodiments, the power supply may include a battery or batteries172 a. The battery 172 may be a rechargeable or nonrechargeable batterythat can be removed from the remote unit 100 when depleted, or arechargeable battery that generally remains within the remote unit 100and is recharged via a power jack 172 b connectable to an external powersource, e.g., an electrical outlet. Alternatively, the power supply 172may receive power directly from an external power source withoututilizing a battery.

Under the control of the processor 170, the communication unit 174transmits information to, and in some embodiments, may receiveinformation from the control unit 200. The remote unit 100 transmits thecurrently sensed temperature 155 to the control unit 200 for utilizationby the control unit 200 as further discussed below. In addition, inembodiments where the user can alter the set temperature 155 using theremote unit 100, the revised set temperature may be transmitted to thecontrol unit 200. These transmissions may be made by any suitabletransmission methods as will be appreciated by those of ordinary skillin the art. Examples of such methods include, but are limited to,Bluetooth, radio frequency, infrared and wireless network (e.g., IEEE802.11/a/b/g/n) protocols. Suitable wireless components include, but arenot limited to, Bluetooth modules with Class 2 power output,implementing at least Bluetooth specification V2.0+EDR (Enhanced DataRate) compliance. Suitable modules include, but are not limited to,modules from ZBA Inc. (BT44-191S) of Hillsborough, N.J., BluegigaTechnologies Inc. (WT12) of Duluth, Ga., and Laird Technologies (BTM411)of St. Louis, Mo. In other embodiments, the remote unit 100 maycommunicate with the control unit 200 through a wired connection, e.g.,a hard-wire or wired network connection, or a combination of wired andwireless connection(s). Those of ordinary skill in the art willunderstand how to construct and implement the remote unit 100 so as tocommunicate with the control unit 200 as discussed herein.

The temperature 155 may be communicated to the control unit 200utilizing a “push” protocol, in which the temperature 155 iscommunicated to the control unit without a query or request from thecontrol unit 200 to do so. The temperature 155 may be transmitted to thecontrol unit 200 continuously. Alternatively, the temperature 155 may betransmitted to the control unit 200 at intervals in order to conservepower or minimize processing time the control unit 200 must dedicate tothe cooking application. The transmission interval may be pre-set ordefinable, e.g., every 1 to 10 seconds, such, for example, every 5seconds. However, it should be understood that whether continuous orinterval transmission is used may depend on the food item 5 being cookedor heated, or the degree of cooking/heating, and the cooking method 10.For example, for a food item that is being cooked or heated veryquickly, or is expected to reach its desired temperature quickly, it maybe desirable to implement continuous transmission or short intervals. Onthe other hand, a food item 5 that is being heated very slowly or isexpected to cook for a long time (e.g., hours), a longer interval, e.g.,several minutes, may be suitable. Those of ordinary skill shouldunderstand how to implement a suitable transmission schedule.

In other embodiments, the temperature 155 transmission may implement a“pull” protocol, where the temperature is communicated to the controlunit 200 when the control unit 200 communicates, and the remote unit 100receives, a request or query from the control unit 200 (e.g., viacommunication unit 174) to relay the temperature 155. In this manner,the temperature 155 may be transmitted when the control unit requires orotherwise determines it is necessary to receive the temperature,conserving power and control unit 200 processing resources, e.g., basedon the cooking and/or food profiles as discussed further below. Infurther embodiments, both “push” and “pull” protocols may be utilized.

As described above, the control unit 200 wirelessly receives data aboutthe cooking process from the remote unit 100 and displays the data viathe interface 300 in a useful manner to the user. As one example, theinterface 300 may display the current temperature of the cooking item 5,as measured by the sensing portion 32 of the probe(s) 30. The controlunit 200 can be relatively small to be portable and be able to becarried or moved by the user so that the user need not remain close tothe control unit 200 and view, or be alerted by, the interface 300. Thedisplay means of the interface 300 may be any means, currently known orthat later become known, capable of relaying the received data to theuser, such as means that visually displays the data. In someembodiments, the interface 30 is an electronic screen that visuallydisplays the data, such as a liquid crystal display or a plasma display.In the illustrated embodiment shown in FIGS. 8A-11, the interface 300 isa liquid crystal display. However, the interface 300 may any other meanscapable of communicating data to the user. For example, the interface300 may include other visual display means (e.g., lights), audibledisplay means (e.g., speakers), physical display means (e.g., vibrationor other motion), and combinations thereof, instead of, or in additionto, a screen.

In some embodiments, the interface 300 only displays received data thatis transmitted from the remote unit 200, such as the temperature of thecooking item 5, elapsed cooking time, whether the remote unit 100 is“on” and/or “connected” to the control unit 300, etc. In otherembodiments, the interface 300 allows a user to input, selectivelyaccess and/or manipulate data or commands in addition to displayingreceived data. For example, if the control unit 200 is capable ofstoring and running computer programs or applications (e.g., includes atleast some memory and a processor), the interface 300 may allow a userto access a program that manages the connection between the control unit200 and the remote unit 100. In some embodiments, the interface 300 alsodisplays and allows users to access or manipulate data that isretrieved, accessed and/or computed by the control unit 200. Forexample, the interface 300 may display data that is computed orextrapolated by the program or application from data that is receivedfrom the remote unit 100, entered by the user and/or otherwise obtainedor entered into the control unit 200 and/or the program/application. Insome such embodiments, the control unit 200/interface 300 includes inputmeans for accessing the program, inputting data or otherwisecommunicating with the control unit 300. Such input means may be anymeans, currently known or that later becomes known, capable of allowinga user to input data, enter commands, access data stored in, oraccessible by, the control unit 200, and combination thereof. Forexample, the input means may be a keyboard, mouse, trackball,touch-screen, microphone, motion sensor, light sensor, etc., and may bepart of, or combined with, the display means of the interface 300. Inthe illustrated embodiment shown in FIGS. 8A-11, the interface 300 istouch-screen including the liquid crystal display and a digitizercoupled thereto. In one such embodiment, the control unit 200 is anApple® iPhone® and the interface 300 is the touch-screen of the iPhone®.

As shown in FIGS. 8A-11 and described above, the illustrated embodimentof the control unit 200 includes a touch screen that displays, andallows a user to access and run, a program that manages the connectionbetween the remote unit 100 and the control unit 200 and receives,stores, manages and displays the data/commands transmitted by the remoteunit 100 and/or input by the user. The program or application shouldpreferably be easy to learn and use, and load quickly and run reliably.The application may display text (in English and/or any other language),pictures and/or video. The application may be preprogrammed on thecontrol unit 200, or may be obtained (such as downloaded via theinternet or other means) as an aftermarket add-on to an existing devicethat is capable of running the application and performing the otherfunctions (e.g., wirelessly communicating with the remote unit 100) ofthe control unit 200 (e.g., an Apple® iPhone®, any other smart phone orany device with an interface and the ability to obtain and run a programor application).

One function of the application may be to manage the wireless connectionbetween the remote unit 100 and the control unit 200 (e.g., via aBLUETOOTH (short length radio waves) based connection, as describedabove). In one embodiment, when the application is accessed by the userit automatically “searches” for the signal emitted by the remote unit100 and either automatically “connects” or “syncs” to the signal, orprompts the user via the interface 300 to make the connection (e.g., byselecting a “connect” or “sync” link or icon displayed on the interface300). In other embodiments, the user is prompted or manually commandsthe application to connect or sync with the remote unit 100. Such aprompt may occur soon after the application is opened or loaded by theuser. Further, an indication that the sync or connection between theremote unit 100 and the control unit 200 was successful or not may bedisplayed, at least just after the “sync” or “connection” is attempted,so that the user knows whether or not the sync or connection wassuccessful.

In some embodiments, the application further includes a connection dropnotification feature. The connection drop notification feature includesa communication to the user via the interface 300 (e.g., a blinkinglight, vibration or visual notification) that a previously establishedconnection between the remote unit 100 and the control unit 200 has been“dropped” or has otherwise failed (and thus the control unit 200 nolonger receiving data from the remote unit 100, such as the temperatureof the cooking item 5). The connection drop notification feature maycheck or test the connection at predetermined set time intervals after aconnection has been established, such as every 30 seconds, minute, 2.5minutes, 5 minutes or any other time internal. In other embodiments, theconnection drop notification feature may be initiated when theapplication detects a drop in the amount of received data that is beyonda predetermined data set point or a set point that is calculated by theapplication based on the average amount of data received over a certaintime frame after the “connection” was initially established. In someembodiments, the connection drop notification includes a connectionmonitor that can be accessed by the user or is continuously displayed onthe interface 300, which evaluates and displays the strength and/orquality of the connection. The connection monitor may thereby allow auser to determine which locations of the control unit 200, in respect tothe location of the remote unit 100, may be more or less likely prone toa connection failure.

In some embodiments, the application includes an event log feature thatsaves the data received from the remote unit 100 before a connection islost or dropped. For example, the event log feature may save and displaythe estimated “finish” time and the amount of time between the currenttime and the estimated “finish” time (as explained in further detailbelow), and alert the user via the interface 300 before (e.g.,approximately five minutes before) the estimated “finish” time and atthe estimated “finish” time. Thereby, the event log feature preventsagainst a failed connection from completely disabling the alert featureof the control unit 300/program (to ensure that the user does notmistakenly overcook the cooking item 5) by providing an alert based onthe estimated “finish” time.

As shown in FIGS. 8A-11, the program displayed on the interface 300 ofthe control unit 200 allows the user to view the data received from theremote unit 100 and enter and view further information about the cookingprocess. The primary “home” screen of the program may only be availableto the user when a connection with the remote unit 100 is established.However, in other embodiments the “home” screen will be available to theuser regardless of the connection status, so that the user can setup theprogram before cooking has even begun. FIGS. 8A-11 illustrate anexemplary “home” screen or main menus. The “home” screen may be arrangedsuch that a menu bar 302 (e.g., a series of links or buttons) isdisplayed on a portion of the interface 300. In some embodiments, themenu bar 302 is always displayed on the interface 300 (e.g., across anupper portion of the interface 300). In such an arrangement, the menubar 302 provides several tabs, buttons or links (e.g., icons and/ortext) that are accessible to the user regardless of what is beingdisplayed on the interface 300 (while the application is running). Thisarrangement provides quick and easy navigation through the application.The menu bar 302 may contain several tabs that reflect differentcategories of information that can be viewed by selecting the tabs. Theinformation relating to each tabbed category may be viewed in theportion 304 of the interface 300 that is not taken up by the menu bar302. In the illustrated embodiment, the menu bar 302 is displayed acrossthe top portion of the interface 300 and the detailed informationsection 304 is displayed below the menu bar 302 in the remainingavailable portion of the interface 300.

As shown in the illustrated embodiment, the tabbed categories ofinformation on the menu bar 302 may include stats 306 relating to thecooking item 5 and cooking process, tips 308, recipes 310 and a browser312. However, these categories are only exemplary, and any othercategories that are known, or that later become known, may equally beemployed. For example, other categories relating to the cooking item 5(e.g., a meat), method (e.g., barbeque, stove, grill, etc.), style(e.g., Cajun), equipment (e.g., coal burning barbeque), technique (e.g.,rotisserie), occasion (e.g., a particular holiday), location (e.g., alocation that carries a particular food connotation or style), safety(e.g., how to properly prepare or handle a certain cooking item 5), menu(e.g., shopping list associated with a particular menu), audience (e.g.,children), etc.

FIGS. 8A-8C illustrate exemplary detailed information sections 304 ofthe stats category 306. The exemplary detailed information sections 304of the stats category 306 include several types of information that auser would find helpful or informative during a cooking process. Thestats category 306 of the illustrated embodiment includes informationabout the cooking item's profile 314, current status 316, cooking time318 and temperature 320. However, these types of information are onlyexemplary, and any other type of information about the cooking item 5 orthe cooking process that are known, or that later become known, mayequally be employed. The types of information may be delineated from oneanother and displayed on the interface 300 by text and/or graphics sothat a user can quickly and accurately view and become aware of thedifferent types of information.

The cooking item's profile 314 may include (and display) informationrelating to the actual cooking item 5. For example, the cooking item'sprofile 314 can include the type of cooking item 5 (e.g., a particulartype of meat, poultry, fish, vegetable, fruit, etc.), information aboutthe actual cooking item 5 (e.g., the specific cut of the meat, poultrypart, fish, vegetable, fruit, etc.), and information about the physicalattributes of the cooking item 5 (e.g., thickness, weight, length,volume, area, etc.). These types or categories of information areexemplary, and any other type of information that may be beneficial indetermining how the cooking item 5 should be prepared (e.g., heated) mayequally be employed. The cooking item's profile 314 is particularlyadvantageous because it can be used to determine the specific ultimatetemperature that the cooking item 5 must reach to be safe to eat (e.g.,the temperature at which harmful bacteria have been destroyed) and whenthe cooking item 5 is prepared to a particular user's taste (e.g., thegraduation of the cooking amount, such as rare, medium, well-done,etc.). For example, some embodiments use data (e.g., an internaltemperature cooking chart or table) that is either provided by theapplication (e.g., saved in the memory of the control unit 200) oraccessed by the program (e.g., via the internet) regarding the USDA's orother suggested correct (cooked) temperatures for all possible cookinggraduations of all possible cooking item profiles 314. In some suchembodiments, the application can parse the data to match the correctUSDA temperature (e.g., internal temperature) with the cooking item'sprofile 314. As an example, if a cooking item's profile matches that ofthe cooking item's profile 314 shown in FIG. 8C (i.e., beef, ¼ inchthick, top round steak) and the user indicates that they prefer thecooking item 5 be cooked to “medium,” the application may use thecooking item's profile 314 in comparison to the USDA data to determinethe correct ultimate temperature of a ¼ inch thick, top round beef steakcooked to “medium.”

Another advantageous feature of the application and the cooking item'sprofile 314 (e.g., the desired ultimate temperature (e.g., internaltemperature) of the cooking item 5) is that that the application cantrigger the user interface 300 to alert the user when the actual,current internal temperature of the cooking item 5 has reached theuser's desired ultimate internal temperature or cooking condition (e.g.,a temperature corresponding to a particular cooking graduation). Forexample, the program may alert the user via the interface 300 (e.g.,display a message on the interface 300, vibrate, display blinkinglights, play a sound(s), etc.) when the sensing portion 32 of theprobe(s) 30 indicates that the current, internal temperature of thecooking item 5 has reached the user's desired ultimate internaltemperature. In this manner, the remote unit 100, control unit 200,interface 300 and/or application prevent the user from over-cooking orunder-cooking the cooking item 5, but rather alerts the user when thecooking item 5 has been cooked to the user's liking (i.e., the cookingitem's profile 314). As another example, and as explained in furtherdetail in the “current status 316” section below, the application alsomay trigger the user interface 300 to alert the user that the internaltemperature of the cooking item 5 will be reaching the user's desiredinternal temperature in a set time period (e.g., the user's desiredultimate temperature will be reached in about five minutes).

The cooking item's profile 314 may be input by the user via theinterface 300 into the program at the “home” or other screen (as shownin FIGS. 8a -11), or may be input prior to loading of such a screen. Insome embodiments, when the program is initially loaded (i.e., accessed),the program may default to a series of questions or prompts that ask theuser about the item they are cooking with the remote unit 100 andcontrol unit 200. These prompts can correspond to the categories of thecooking item's profile 314 described above, such as the type of cookingitem 5, the specific cooking item 5, the physical attributes of theitem, and the preferred cooking graduation (e.g., rare, medium,well-done, etc.). In some such embodiments, the user can select from apreloaded or accessed menu (e.g., a drop-down menu) that includespotential appropriate characteristics to facilitate the user's selectionof the particular cooking item 5 characteristic that corresponds to thecooking item 5 they wish to prepare. In other embodiments, a keyboard(which may be a virtual touch-screen keyboard) or other input meansassociated with the interface 300 may be used to input thecharacteristic. In some embodiments, the user may input the detailedinformation relating to the cooking item's profile 314 at the “home”screen of the stats tab 306. For example, the user may select (e.g.,touch or otherwise select) the cooking item's profile 314 section of theinterface 300 to “open up” or otherwise access a menu or other inputscreen so that the user can enter the particular cooking item's profile.The section of the interface 300 corresponding to the cooking item'sprofile 314 may display all or some of the characteristics of thecooking item 5 that the user inputted. For example, as shown in FIG. 8C,the cooking item's profile 314 of the illustrated embodiment displaysthe type of cooking item 5 (i.e., beef), a physical attribute of thecooking item 5 (i.e., ¼ inch thick), and information about the actualcooking item 5 (i.e., top round steak).

In some embodiments, the user is able to input the specific temperatureto which they they wish to heat the cooking item 5, instead of, or inaddition to, the cooking item's profile 314. For example, if the userknows the temperature they would like their cooking item 5 to reach, theuser would not need to enter the cooking item's profile 314 to determinesuch temperature. In some embodiments, the application and interface 300would also allow the user to change the cooking item's profile 314(e.g., the ultimate internal temperature of the cooking item 5) duringcooking (e.g., a change from rare to medium). In some such embodiments,the program may allow the user to simply adjust the desired internaltemperature of the cooking item 5, such as by increasing or decreasingthe temperature degree-by-degree or degree interval (e.g., by entering anew temperature or by selecting a button, link, icon or the like on theinterface 300 to increase or decrease the ultimate internaltemperature). As explained above, if the ultimate temperature is changed(or even initially set) at the remote unit 100, the remote unit 100 maytransmit the desired ultimate temperature to the control unit 100 andthe program would automatically be updated with the adjusted desiredultimate temperature.

The cooking item's temperature 320 displayed on the interface 300 mayinclude information relating to the current temperature (e.g., interior)of the cooking item 5. As described above, the sensing portion 32 of theprobe(s) 30 can be used to measure the actual, current temperature(e.g., internal) of the cooking item 5, and the remote unit 100 used totransmit the temperature data to the control unit 200. As discussedabove, the remote unit 100 may transmit the actual, current temperaturereading of the cooking item 5 at intervals, e.g., about every fiveseconds. However, any other time internal may equally be employed.Similarly, as discussed above, the control unit 200 and/or applicationmay request a temperature reading from the remote unit 100 at set timeintervals and/or by a specific command or request by the user that is inaddition to, or instead of, the remote unit 100 automatically sendingthe temperature reading at set time intervals. The cooking item'stemperature 320 may also display the temperature trend on the cookingitem 5, and/or the current temperature reading as compared to the user'sdesired ultimate temperature. See, e.g., cooking item's temperature 320of FIG. 8C.

As also shown in FIG. 8C, the cooking item's current status 316 on theinterface 300 may indicate the current cooking graduation (e.g., rare,medium, well-done, etc.) of the cooking item 5. In some embodiments, theapplication may determine the current cooking graduation insubstantially the same ways as the correct ultimate cooking temperatureis determined, except that the application uses the current temperatureand at least some of the cooking item's profile 314 in comparison to thecooking graduation data (e.g., USDA graduated cooking data) to determinethe current, actual cooking graduation of the cooking item (according tothe data). In some embodiments, the cooking item's current status 316may also calculate and display an estimated time frame of when thecooking item 5 will reach the desired cooking graduation, as well asother cooking graduations. In some such embodiments, the time frameestimates for the yet-to-be-achieved cooking graduations may becalculated by using prior actual temperature readings and the desiredtemperature (which was either entered by the user or determined from thecooking item's profile 314 as explained above). For example, theapplication may calculate the number of degrees that prior temperaturereadings rose every two minutes during the cooking operation andextrapolate the duration of time it will take for the cooking item'stemperature to read the desired, ultimate temperature (e.g., determinedifference between the actual temperature and the desired temperature,the average temperature change per minute, and divide the temperaturedifference by the average temperature change per minute). However, anyother method for estimating or extrapolating the time frame estimatesfor the yet to be achieved cooking graduations that are known, or thatlater become known, equally may be employed, as will be apparent bythose skilled in the art. In some embodiments, when the estimated timeframe of when the cooking item 5 will reach temperature (e.g., cookinggraduation) reaches a certain predetermined or user selected timeinterval (e.g., five minutes), the program activates the interface 300to alert the user that the cooking item 5 is almost fully cooked,according to the cooking item's profile 314.

Similar to how the alert is triggered when the temperature of thecooking item 5 approaches or reaches the correct ultimate temperaturedetermined by the cooking item's profile 314, in some embodiments theapplication may trigger the interface 300 to alert the user when thetemperature of the cooking item 5 surpasses the correct ultimatetemperature (e.g., by a predetermined or user selected temperaturedifference, such as 15 degrees). In some embodiments, the applicationalerts the user when the temperature of the cooking item 5 falls below acertain temperature (e.g., a predetermined or user selectedtemperature). In some embodiments, the application alerts the user whenthe estimated time until the cooking item 5 reaches the ultimate correcttemperature surpasses a certain time limit (e.g., a predetermined oruser selected time limit, such as one hour)

The timer 318 on the interface 300 may include the current cooking timeduration, the time that the cooking process began, and/or the estimatedtime at which the cooking process should be complete according to thecooking item's profile 314 (to achieve the desired cooking graduation).In some embodiments, the cooking duration is calculated by the programby recording the time at which the cooking process began, andsubtracting the starting time as compared to the current time. In somesuch embodiments, the program may record, or is aware of, the timesthrough the use of an internal clock that is present in by the controldevice 200 and/or accessed by the control device 200 or the program,such as via the internet. In some embodiments, the elapsed time iscalculated by recording the time at which the temperature started toincrease above a predetermined level (e.g., above normal ambienttemperatures) or when the user indicated that the cooking process began(such as in response to a prompt), and subtracting such time from thecurrent time. In yet another embodiment, the elapsed time is calculatedby initiating a timer when the cooking process began. The start time maysimilarly be determined or recorded. The estimated time at which thecooking process should be complete according to the cooking item'sprofile 314 may be calculated in a substantially similar manner as thetime frames regarding the yet to be achieved cooking graduations, asdiscussed above with respect to the cooking item's current status 316.

As shown in FIGS. 8A and 8C, the interface 300 may include an additionalprobe option 322 that allows the user to use a second probe 30 with theremote unit 100, as discussed above. In the illustrated embodiment, theadditional probe option 322 prompts the user to connect and configure asecond probe 30 and a second temperature location, e.g., a secondcooking item 5 (such as inputting the second cooking item's profile314). After the second probe 30 is successfully added to the remote unit100, and the second cooking item's profile 314 is entered into theprogram, the information about the second cooking item 5 is monitoredand displayed on the detailed information section 304 in a substantiallysimilar manner as the information regarding the first cooking item 5,including calculating and displaying information about the secondcooking item's profile 314′, current status 316′, timer 318′ andtemperature 320′, as shown in FIG. 8B.

FIGS. 9A-9D illustrate exemplary detailed information sections 304 ofthe tips category 308. The exemplary detailed information sections 304of the tips category 308 include several types of tips that a user wouldfind helpful or informative during a cooking process. It is noted thatthe menu bar 302 remains located at the top portion of the interface300, and the detailed information sections 304 is located beneath themenu bar 302. However, in addition to the menu bar 302 and detailedinformation sections 304, a quickstats bar 324 is positioned below thedetailed information sections 304. The quickstats bar 324 provides atleast some of the detailed information section 304 of the stats category306, such as the information that a user would find most helpful orinformative during a cooking process. In the illustrated embodiments,the quickstats bar 324 includes information about the current status 316(e.g., the current cooking graduation), timer 318 (e.g., the elapsedcooking time), and the temperature 320 (e.g., the current temperature ofthe cooking item 5).

As shown in the exemplary illustrated embodiment of FIGS. 9A and 9C, thedetailed information sections 304 of the “home” page of the tipscategory 308 includes a featured tips section 326 and a tips categoriessection 328. Each section includes links, buttons or other means ofallowing the user to access the section to either view a featured tip orview tips in certain categories. In some embodiments, the featured tipssection 326 includes tips that are most commonly used/sought or thatwould likely be the most advantageous for a user. For example, thefeatured tips section 326 may include tips relating to the placement ofthe probe(s) 30 or how to cook a proper steak. The tips categoriessection 328 includes categories of tips that relate to food preparation,cooking, safety, TV or video, tools, or any other category that a userwould find beneficial to the use of the device or cooking in general. Insome embodiments, as shown in FIG. 9B, when a user selects a tipcategory from the categories section 328, the category label 330 and aseries of tips 332 falling within that category are displayed in thedetailed information sections 304.

The individual tips displayed in the detailed information sections 304(whether the are selected from the featured tips section 326 or theseries of tips 332) may take on any format that is capable of relayingthe tip to the user, such as video, picture, text, audio or any othermeans. In this regard, the application may utilize the existing audio,video, etc. capabilities of the control unit 200. In the illustratedembodiment shown in FIG. 9D, the selected tip title 334, a tip image orvideo 336 and tip text 338 are all displayed in the detailed informationsections 304 when a tip is selected by the user. In some embodiments,the tip title 334 is the title of the selected tip, the tip image orvideo 336 in an image or video displayed by the application/interface300 that visually shows or explains the substance of the selected tip,and the tip text 338 is text that also explains the substance of theselected tip. The featured tips 326, tip categories 328, tips 304, tiptitles 334, tip images/video 336 and/or tip text 338, any other section,or combinations thereof, may be provided by the control unit 300 (e.g.,memory) or may be accessed or obtained by the control unit (e.g., viathe internet).

Similar to the tips category 308, FIGS. 10A-10C illustrate exemplarydetailed information sections 304 of the recipes category 310. Theexemplary detailed information sections 304 of the recipe category 310include recipes that a user can utilize, such as recipes that lendthemselves for use with the remote unit 100 and control unit 200. It isnoted that the menu bar 302 remains located at the top portion of theinterface 300, the detailed information section 304 is located beneaththe menu bar 302, and the quickstats bar 324 is positioned below thedetailed information sections 304.

As shown in the exemplary illustrated embodiment of FIGS. 10A-10C, thedetailed information sections 304 of the “home” page of the recipecategory 310 includes a featured recipes section 340 and a recipecategories section 342. Each section includes links, buttons or othermeans of allowing the user to access the section to either view afeatured recipe or view recipes in certain categories. In someembodiments, the featured recipes section 340 includes recipes that aremost commonly used/sought or that would likely be the most advantageousfor a user. For example, the featured recipe section 340 may includerecipes relating to the time of year, location of the user, etc. Thisinformation may be input by the user, or in alternative embodimentswhere the control unit 200 has such capabilities, e.g., a calendarfunctionality or GPS functionality, supplied automatically by thecontrol unit. The recipe categories section 340 includes categories ofrecipes, such as recipes that share common ingredients, cookingtechniques, ethnicity, health benefits, etc. In some embodiments, asshown in FIG. 10B, when a user selects a recipe category from thecategories section 342, a recipe category label 344 and a series oftitles of recipes 346 falling within that category are displayed in thedetailed information section 304.

The individual recipes displayed in the detailed information section 304(whether the are selected from the featured tips section 340 or theseries of tips 346) may take on any for that is capable of relaying therecipe to the user, such as video, picture, text, audio or any othermeans. In the illustrated embodiment shown in FIG. 10C, the selectedrecipe title 348, a recipe image or video 350 and recipe text 352 areall displayed in the detailed information sections 304 when a recipe isselected by the user. In some embodiments, the recipe title 348 is thetitle of the selected tip, the tip image or video 350 in an image orvideo displayed by the application/interface 300 that visually shows orexplains the substance of the selected recipe, and the recipe text 352is text that also explains the substance of the selected tip. Thefeatured recipe 340, recipe categories 342, recipes 346, recipe titles348, recipe images/video 350 and/or recipe text 352, any other section,or combinations thereof, may be provided by the control unit 300 or maybe accessed or obtained by the control unit (e.g., via the internet). Insome embodiments, the provided recipes may include or generate ashopping list that includes all of the items that would be needed toprepare the meal. In one such embodiment, the program/control unit 300generates a shopping list through user input, such as by the combinationof recipes or changes to selected recipes.

Similar to the tips category 308 and the recipe category 310, FIG. 11illustrates exemplary detailed information section 304 of the browsercategory 312. It is noted that the menu bar 302 remains located at thetop portion of the interface 300, the detailed information section 304is located beneath the menu bar 302, and the quickstats bar 324 ispositioned below the detailed information sections 304. As shown in theexemplary illustrated embodiment of FIG. 11, the detailed informationsections 304 of the “home” page of the browser category 312 includes anaddress section 354 and a browser content section 356. The addresssection 354 is configured to allow the user to enter an internet addressand navigate between web pages, such as through links or buttons (e.g.,back/forward icons, favorites icon, refresh icon, homepage icon, etc.).When the browser category 312 is accessed by the user, a predeterminedhomepage may be displayed in the browser content section 356. Similarly,when the user enters a web address into the address section 354 anddirects the control unit to navigate to the address, the web page at theaddress may be displayed in the browser content section 356. The browsercategory 312 may be particular advantageous because it allows the userto use the internet while still monitoring the status of the cookingprices through the quickstats bar 324 below the browser content section356, i.e., without exiting the application.

Those skilled in the art should recognize that functionality of thecontrol unit 200 may also be present in the remote unit 100. Thisapplies to any or all of the functionality of the control unit asdesired. By way of example only, the remote unit 100 may provide theuser with an indication that the food 5 has reached the desiredtemperature or cooking status. As with the control unit 200, this may bea visual indication, e.g., a message or flashing indicator, an audioindication, e.g., a sound or alarm, a tactile indication, e.g.,vibration, or other indication. In this manner, if the user is in thevicinity of the remote unit 100, or not in the vicinity of the controlunit 200, the user can be notified of the cooking status. The remoteunit 100 may determine the desired cooking status independently of thecontrol unit 200, such as, for example, by determining that the sensedtemperature has reached the temperature set on the device. In suchembodiments, the remote unit 100 may used without the control unit 200.Alternatively, the control unit 200 may communicate that the desiredtemperature or cooking status has been reached to the remote unit 100,whereby the remote unit 100 provides the indication to the user. Thoseskilled in the art will understand how to provide the remote unit 100with any desired functionality of the control unit 200.

As may be recognized by those of ordinary skill in the pertinent artbased on the teachings herein, numerous changes and modifications may bemade to the above-described and other embodiments of the presentdisclosure without departing from the spirit of the invention as definedin the claims. For example, though the embodiments described aboverelate to the cooking of food, the invention may be utilized to monitorthe temperatures of other items and materials. Accordingly, thisdetailed description of embodiments is to be taken in an illustrative,as opposed to a limiting sense.

1.-58. (canceled)
 59. An apparatus for monitoring a cooking item'sstatus, comprising: a display; a memory having stored therein at leasttwo cooking items' profiles, and a suggested correct cooking temperatureassociated with each possible cooking graduation of each cooking item'sprofile; a user input device adapted and configured to receive at leastone user-selection of a cooking graduation of a cooking item's profile;a wireless transmitter configured to wirelessly receive the cookingitem's current temperature; and a processor, in operable communicationwith the display, the memory, the user input device, and the wirelesstransmitter, being adapted and configured to: (i) retrieve, from thememory, the suggested correct cooking temperature associated with theuser-selected cooking graduation of the cooking item's profile; (ii)compare said cooking item's current temperature to the retrievedsuggested correct cooking temperature; and (iii) calculate, and displayon said display, an estimated finish time at which said currenttemperature will reach said retrieved suggested correct cookingtemperature.
 60. The apparatus for monitoring a cooking item's status ofclaim 59, wherein the wireless transmitter is further configured towirelessly receive a second cooking item's current temperature.
 61. Theapparatus for monitoring a cooking item's status of claim 60, whereinthe user input device is further adapted and configured to receive asecond user-selection of a cooking graduation of a cooking item'sprofile; and the processor is further adapted and configured to: (i)retrieve, from the memory, a second suggested correct cookingtemperature associated with the second user-selected cooking graduationof the second cooking item's profile; (ii) compare said second cookingitem's current temperature to the retrieved second suggested correctcooking temperature; and (iii) calculate, and display on said display, asecond estimated finish time at which said second current temperaturewill reach said retrieved second suggested correct cooking temperature.62. The apparatus for monitoring a cooking item's status of claim 61,wherein the processor is further adapted and configured to transmit anindication to a user via an alert signal once said current temperaturereaches said retrieved suggested correct cooking temperature and totransmit a second indication to a user via a second alert signal oncesaid second current temperature reaches said retrieved second suggestedcorrect cooking temperature.
 63. The apparatus for monitoring a cookingitem's status of claim 62, wherein the processor is further adapted andconfigured to allow a user to select whether the alert signal and thesecond alert signal are an audible, physical, or visual signal, orcombination thereof.
 64. The apparatus of claim 63, wherein theprocessor is further adapted to establish and manage a wirelessconnection, via the wireless transmitter, between the apparatus and asecond apparatus.
 65. The apparatus of claim 64, wherein the wirelessconnection is established via Bluetooth.
 66. The apparatus of claim 65,wherein the processor is further adapted and configured to provide anotification that a previously established connection has dropped.
 67. Atemperature monitoring system for monitoring a temperature status of atleast one food item, the temperature monitoring system comprising: afirst unit comprising a display and a processing unit in communicationwith a wireless transmitter and positionable at a location near the fooditem being cooked, the processing unit being operatively connectable toat least one temperature sensing device placeable at a plurality oflocations relative to the food item by which a temperature of the fooditem is measureable during a cooking operation in a cooking device; theprocessing unit being adapted and configured to: (i) receive a currenttemperature from a first temperature sensing device; (ii) display thecurrent temperature on the display; and (iii) wirelessly transmit thecurrent temperature over said wireless transmitter; and a computerapplication, adapted and configured for installation on at least onesecond unit, said computer application further adapted and configuredto: (i) receive the wirelessly transmitted current temperature; (ii)receive, store, process and display user-selectable data entry includingone or more target temperatures; (iii) determine and display anestimated time when said current temperature will reach said one or moretarget temperatures; and (iv) transmit an indication to a user via analert signal when the current temperature reaches said one or moretarget temperatures.
 66. The temperature monitoring system of claim 65,wherein the processing unit is further operatively connectable to asecond temperature sensing device, and is further adapted and configuredto wirelessly transmit a second current temperature over the wirelesstransmitter.
 67. The temperature monitoring system of claim 66, whereinthe computer application is further adapted and configured to: (i)receive the wirelessly transmitted second current temperature; (ii)determine and display an estimated time when said second currenttemperature will reach a second target temperature; and (iii) transmit asecond indication to a user via a second alert signal when the secondcurrent temperature reaches said second target temperature.
 68. Thetemperature monitoring system of claim 67, wherein the computerapplication is further adapted and configured for installation on asmartphone.
 69. The temperature monitoring system of claim 68, whereinthe computer application is further adapted and configured to allow auser to select whether the alert signal or the second alert signal is anaudible, physical, or visual signal, or combination thereof.
 70. Amethod for monitoring a cooking status of one or more food items duringa cooking operation, comprising the steps of: using a power supply in acase to deliver power to a temperature sensor, wherein at least aportion of the temperature sensor is disposed in a cavity in the case;removing the temperature sensor from the case and inserting thetemperature sensor, which is configured to indicate a depth of insertionthereof, into a food item to an indicated depth of insertion; using thetemperature sensor to measure the food item's current cookingtemperature; using a wireless transmitter to activate and manage awireless connection and wirelessly receive the food item's currenttemperature; storing the food item's current temperature in a computerapplication adapted and configured to execute on a processor; using thecomputer application to receive, via a user input device, a userselectable cooking item's profile; using the computer application toretrieve, from a memory accessible to the computer application, asuggested cooking temperature associated with the user selected cookingitem's profile; using the computer application to calculate an estimatedfinish time at which the food item's current temperature will reach thesuggested cooking temperature; and displaying, on a display operablyconnectable to the processor, the food item's current temperature, andthe calculated estimated finish time.
 71. The method for monitoring acooking status of one or more food items during a cooking operation ofclaim 70, further comprising the steps of: inserting a secondtemperature sensor, which is configured to indicate a depth of insertionthereof, into a second food item to an indicated depth of insertion;using the second temperature sensor to measure the second food item'scurrent cooking temperature; wirelessly receiving the second food item'scurrent temperature; storing the second food item's current temperaturein the computer application; using the computer application to receive,via the user input device, a user selectable second cooking item'sprofile; using the computer application to retrieve, from the memory, asecond suggested cooking temperature associated with the second cookingitem's profile; and using the computer application to calculate a secondestimated finish time at which the food item's current temperature willreach the second suggested cooking temperature.
 72. The method formonitoring a cooking status of one or more food items during a cookingoperation of claim 70, further comprising the step of simultaneouslydisplaying, on the display, the food item's current temperature, thecalculated estimated finish time, the second food item's currenttemperature, and the second estimated finish time.
 73. The method formonitoring a cooking status of one or more food items during a cookingoperation of claim 72, further comprising the step of returning thetemperature sensor to the cavity in the case after the cooking operationis completed.